Beef back ribs are underrated.

I always read they aren’t worth smoking because they have so little meat, and they’re only suited to hot and fast grilling. But the wife was very specific in her request for back ribs, so I gave it a whirl against the better judgement of the internet, and I’m here to tell you they turned out great. As good as chuck ribs, but in a much more edible size. She called them the best ribs she’s ever had.

You get a lot more pull back and thickening than I expected, basically the same as chuck and plate ribs just smaller to start.

I rubbed these with SPG and a mustard binder, and then smoked at about 250F until they got twisted, then wrapped in foil until done. Probed about 208F when I pulled it. I didn’t time it, but maybe 3-ish hours total. I was following a video from u/glen-ausies-bbq.